1. Just to clarify, when people talk about the hydration of a dough mixture in percentages, is it a measurement of weight for both the dry ingredients and the water? So 59% hydration would be 100g of flour to 59g of water? Technically a gram of water is a millilitre so I suppose that would be 59ml…

  2. +Jacob Burton
    Geesh, so many haters on here. Thank you for a good video and I will give it a try. I don't care if you put salt and yeast in in the beginning, middle or end. Or sprinkle in eye of newt. If its yields a good pizza, then whatever! Looking forward to trying it. Thanks. I enjoy your videos and subscribed.

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